I sit it on the cooktop. The cooktop is the same ceramic glass used in radient cooktops. That can handle temperatues much higher than a cookie sheet. I think it would be hard to accidently turn on our induction cooktop (e'lux icon). First the item needs to be magnetic, most cooksheets aren't. Second you need to press the 'on' button for 1-2 seconds, then within a few seconds you need to press a burner 'on' button. So accidently turning on the cooktop is not easy. Just keep it clean so no salt or other grit can get trapped under a pan or cookie sheet.

If you want air circulation then a cooling rack might be best.

Sometimes I just sit it on an oven mit on the countertop. Cutting boards work too.

I have trivets and cakegrids and my soapstone island. I do find myself using the grid on my gas domino as a trivet, however. Something I never used to do because the oven was on the opposite side of the old kitchen.

So far, mid-remodel, with induction range and granite countertops already in place, I've found that:

1. For a slow cool-down, leave the cooking pot on the "burner," and turn the burner off. Induction heat dissipates faster than gas or eletric heat.

2. For a fast cool-down, put the cooking pot on the granite unless you have particularly heat-sensitive granite. I have ghibli, which is, so far, 100% safe.

3. For medium-range cool-down, use the various trivet-type things that have already been suggested.

Hope this helps,

rc

rc, thanks.

So how might one know if a particular granite is especially heat-sensitive, or heat-tolerant? Does this relate to color or other characteristics (like movement, place of origin, etc.)?

Anyone know how Crema Bordeaux responds, regarding heat?

That is what hot pads are for. I've had glass top stoves for years and years (and laminate counter tops too) and have always put down a hot pad and put the hot item on top. Though most of the time the cooktop is also in use so things have always gone on pads on the laminate counter -

Cooling racks work too - just put the rack or hotpad on the range top before taking the item out.

hmm
... where do u put something to cool?

With An Induction Cooktop.

What A Funny Question.

Do you use all the four burners simultaneously? It might happen one day, if I try hard.

I'll say this clearly:
you move a pot over if you really want it to be somewhere not as hot as the "burner" it was on.

What's More: A pot can stay on the same burner spot it was on.

This is because the question is about Induction Cooking.
When you turn power off, the pot can stay where it is and cool down there.
When you turn power off, there is very little residual heat, compared to the heat of an old-fashioned electric radiant cooktop.
When you cook, do you really want the cooked stuff to remain in the pot and to cool down fast?
Very funny.
It cooks, and suddenly it has to be cooled.
And it has to remain in the pot.
Time is of the essence: hurry now, to cool it.

hth

Thanks for all the feedback everyone. I guess I was wondering about scratching but the silicone mats would work and I do like the looks of the rack from IKEA.
I have a cooling rack but it didn't have the rubber feet on it. I've always just taken things right out of the oven and onto my electric cooktop without thinking about it.

Davidro1, I'm not sure if your comments were meant to be funny or if you truly were trying to give me advice. My OP asked about taking things out of the OVEN that I once put directly onto my cooktop. I understand induction and how quickly it cools down..it's one of the main reasons why I chose to go that route.

Thanks again everyone.

it's easy to place a large thing on the induction cooktop without covering the control buttons.

Robin, I have crema bordeaux and have not had any problem putting cookie sheets, roasting pans, etc. directly on the granite. It sometimes gives me pause but generally I go ahead and do it unless it is either something that has been in the oven at a high temp or something that needs to sit on a cooling rack. I was actually noticing this weekend that it was pretty handy with cookie sheets because the granite cooled the cookie sheet down pretty quickly so I could re-use the sheet for the next batch sooner. I have a Bosch induction cooktop and for some reason, I am less likely to put something hot (out of the oven) on it. For a casserole, I actually bought some of the casseroles with racks because I found the granite was cooling the food when I didn't want it to.

I have granite counters and I use Ikea cork trivets:https://www.ikea.com/ca/en/p/heat-trivet-cork-87077700/ I have about 10 of them. They're not expensive and you can wash them by hand in soapy water if they get soiled.